Best 4 Fresh Corn Salad With Black Beans And Tomatoes Recipes
Indulge in a refreshing and vibrant Fresh Corn Salad with Black Beans and Tomatoes, a symphony of flavors and textures that will tantalize your taste buds. This delightful salad combines the sweetness of corn, the earthy notes of black beans, the juicy burst of tomatoes, and a tangy dressing that brings it all together. With its vibrant colors and contrasting flavors, this salad is a feast for the eyes and the palate.
In addition to the main recipe, this article also offers variations and additional recipes to cater to different dietary preferences and tastes. For a zesty twist, try the Spicy Corn Salad with Black Beans and Tomatoes, featuring a spicy dressing that adds a kick of heat. If you're looking for a vegan option, the Black Bean and Corn Salad without Tomatoes provides a delicious alternative, while the Black Bean and Corn Salad with Avocado and Cilantro adds a creamy and herbaceous touch.
Whether you're hosting a summer barbecue, packing a healthy lunch, or simply craving a light and refreshing meal, these Fresh Corn Salad recipes are sure to satisfy. With their vibrant flavors, colorful presentation, and customizable options, they're a versatile addition to any occasion.
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FRESH CORN, BLACK BEANS, AND TOMATO SALAD
Another great tasting recipe from Cook's Illustrated: Fresh off the cob is perhaps the best way to eat summer corn, but corn tossed with beans and tomatoes is a close second. The sweetness of the beans and the acidity of the tomatoes bring out the flavor of the corn. We wanted to find the best way to combine and flavor this trio. Here's what we discovered: Boil the ears of corn until just tender, then cool them quickly under running water so that they don't overcook. Canned black beans taste fine, as long as you rinse and drain them thoroughly to remove any of the liquid in which they come packed. Choose sweet-tasting, firm-textured grape or cherry tomatoes. They release less watery juice into the salad than diced full-size tomatoes do.
Provided by Pi-E8216
Categories Black Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing: Combine first 8 ingredients in a jar with a tight fitting lid then Shake all of the dressing ingredients together.
- Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water. Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, and dressing and toss. Season with salt and pepper to taste and serve.
- To Make Ahead.
- This salad can be prepared, covered, and refrigerated a day in advance. Before serving, bring to room temperature and freshen with a squeeze of lime juice. Season with salt and pepper to taste.
- My Note: For the two of us, I used just 2 ears, microwaved in a covered dish for 2 minutes, about a pint of grape tomatoes from the Farmers Market, one can of black beans, half small onion and 1 tab minced cilantro (you can omit cilantro if you don't like it, still taste great). For the dressing I just cut everything in half except I did use one garlic clove and 1 small jalapeno minced very fine. Plus I used half tablespoon of white wine vinegar and red wine vinegar each, you can use a bit more according to your taste. Fresh corn is the key here, plus I used Bush's Low Sodium Black Beans. This dish should not be served ice cold let it come to room temperature.
Nutrition Facts : Calories 233.4, Fat 11.6, SaturatedFat 1.6, Sodium 165.1, Carbohydrate 29.7, Fiber 6.7, Sugar 3.3, Protein 7
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat.
- Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.
- Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.
BLACK BEAN, CORN AND TOMATO SALAD
Provided by Food Network Kitchen
Time 2h10m
Number Of Ingredients 10
Steps:
- In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.
Tips:
- Choose fresh, sweet corn. Look for ears with tightly packed kernels and bright green husks. Avoid ears with brown or yellow husks, as these are signs of old corn.
- Blanch the corn before using. This will help to preserve its鮮豔的 color and crisp texture.
- Use a variety of beans. Black beans, pinto beans, and kidney beans are all good choices for this salad. You can also use a mix of beans.
- Add other vegetables to your salad. Chopped bell peppers, onions, and cucumbers are all good additions.
- Use a light dressing. A simple vinaigrette or salsa dressing is a good choice. Avoid using heavy dressings, such as mayonnaise or sour cream.
- Serve the salad immediately. This salad is best when served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
Fresh corn salad with black beans and tomatoes is a delicious and healthy side dish that is perfect for summer cookouts and picnics. It is also a great way to use up fresh corn from your garden. With its colorful appearance and variety of flavors and textures, this salad is sure to be a hit at your next party or gathering.
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